Methods

Pour the marinade in a flat dish and place the salmon, skin side up in the dish.

Coat the skin with marinade and cover the dish with cling film Refrigerate for an hour.

At the end of the hour, wipe most of the marinade off the salmon and place it, skin side down in a casserole which has been lined with baking paper. Wipe off excess marinade with a kitchen towel.

Spray or brush the salmon with a little olive oil. Grill at 180°C for about 10-12 minutes.

In the meanwhile, cook the spaghetti according to the manufacturer’s instructions in a pot of boiling salted water.

Once cooked, transfer the noodles into the bowl and toss to coat the noodles.

Dish the noodles onto a serving plate and gently place the salmon on top, Garnish with sesame seeds and chopped chives. Serve immediately.

Do You Know....

Miso (みそ or 味噌?) is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōji (麹?), and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁?), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.

Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as dòujiàng (豆酱).